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Friday, October 19, 2012

Tilapia with Shiitake and Saffron Cream Sauce

Tilapia with Shiitake and Saffron Cream Sauce

by Aimee Michard

Makes 1 serving (I only cook for 1 so I guess you can double or triple depending on how many you’re feeding)1 tilapia filet 1 ounce of Marx Foods Dried Organic Shiitake Mushrooms (reconstituted in warm water) 2 Tablespoons butter 1 small shallot, sliced.¼ white wine Salt & pepper1 cup heavy cream1 big pinch of Marx Foods Sargol Saffron Threads½ Tablespoon olive oilNote: I chose to marinate the tilapia in some olive oil, white wine and salt and pepper for about 12 hours but you may skip this step if you don’t have time.Dice the reconstituted mushrooms. Melt 1 tablespoon of butter in a sauté pan over medium heat. Add the mushrooms and cook for about 5 minutes, until browned, Add the shallots and cook for about 2-3 minutes, until translucent. Add the wine and stir till evaporated, season with salt and pepper. Add the cream and saffron threads, and simmer for about 10 minutes, till the mixture is reduced and thickened. Set the heat to low and keep warm while you cook the fish.

In another saute pan, melt 1 tablespoon of butter and ½ tablespoon of olive oil over medium -- medium-high heat. Add the fish. Saute for about 4 minutes per side, flip carefully. Place the cooked fish filet over rice or other grain (see below), spoon the cream sauce on top and serve.

*I served the fish over Trader Joe’s Harvest Grains blend of Israeli couscous, red and green orzo, split dried garbanzo beans and red quinoa but any grain will do. A green vegetable or a salad will add some nice color the dish needs.

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